Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: The True Adonis on February 28, 2012, 12:33:29 PM
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(http://i39.tinypic.com/2eydli8.jpg)
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The sauce was also NY-Based and simmered for 2 hours. In case anyone was wondering.
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high protein?
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Looks decent.
Not cooked at ideal temp if done in a home oven.
Unless you have a brick oven or a Big green Egg.
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high protein?
Pepperoni and Whole Milk Mozzarella and Aged Parmesan. 8)
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I gotta admit that looks delicious..
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Shit,that looks good!
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Enjoy.... 8)
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Beautiful work TA.
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get a real job u peasant
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Looks decent.
Not cooked at ideal temp if done in a home oven.
Unless you have a brick oven or a Big green Egg.
NY Style is not cooked like a Neapolitan which is done at 800-1200. NY Pizza joints are always done at 500-600 which a home oven can replicate perfectly.
Also, I can replicate a Neapolitan - 800 to 1200 degrees using a Cast Iron Skillet Broiler Trick and cooking in Reverse- Broiler first, Stove Top second. The heat Transfer properties of Cast Iron allow it to absorb these high degree temperatures which are easily put out by a high BTU broiler and stove top. Its a perfect hack.
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Pepperoni and Whole Milk Mozzarella and Aged Parmesan. 8)
that pizza is still like 10% or less protein content. i would consider high protein to be AT LEAST above 30%.
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I give Adonis shit but he takes his hobbies pretty damn serious. That pizza looks great.
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That pizza is so beautiful you could stick your dick in it.
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NY Style is not cooked like a Neapolitan which is done at 800-1200. NY Pizza joints are always done at 500-600 which a home oven can replicate perfectly.
Also, I can replicate a Neapolitan - 800 to 1200 degrees using a Cast Iron Skillet Broiler Trick and cooking in Reverse- Broiler first, Stove Top second. The heat Transfer properties of Cast Iron allow it to absorb these high degree temperatures which are easily put out by a high BTU broiler and stove top. Its a perfect hack.
Home ovens cannot be trusted at temps over 500 degrees, unless you are cooking on serious equipment (Wolf, etc.).
Ask Alton Brown.
Calibration numbers are all over the place.
But you make a fine looking pizza.
Props.
Dough recipe? Do you use one of the King Arthur recipes?
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Looks fucking awesome!
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Now I`m hungry again dammit !
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Now I`m hungry again dammit !
Gimp15 approved.
(http://www.drinks626.co.uk/Manage/Uploads/Product/rsz_1751e15cbf1c4f1d818d36177d06a8dd.jpg)
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;D
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NY Style is not cooked like a Neapolitan which is done at 800-1200. NY Pizza joints are always done at 500-600 which a home oven can replicate perfectly.
Also, I can replicate a Neapolitan - 800 to 1200 degrees using a Cast Iron Skillet Broiler Trick and cooking in Reverse- Broiler first, Stove Top second. The heat Transfer properties of Cast Iron allow it to absorb these high degree temperatures which are easily put out by a high BTU broiler and stove top. Its a perfect hack.
ahahahaha what a fag.
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ahahahaha what a fag.
lmao
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I wouldn't call it high protein unless you used chicken as dough (I've seen it)
In fact protein is most likely the lowest macro in concentration here. It's like low-to-moderate protein, moderate carbs, high fat.
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I make pizza on my 3 burner gas grill cranked to the max.....pizza goes on a stone (or you can put it on the grill)
7 minutes!
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Looks great.
Can someone educate a poor dumb hick on the edge of the Black Forest....what makes a pizza a "New York" pizza? Never been there. Eaten plenty of pizza in Italy though - is there a significant difference?
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For dessert we are having John Doe Pie, Thomas Jefferson muffins, Abraham lincoln custard
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Looks absolutely delicious.
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(http://madisonmooregallery.files.wordpress.com/2010/07/fabulous-dude.jpg)
what a fag.
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(http://madisonmooregallery.files.wordpress.com/2010/07/fabulous-dude.jpg)
what a fag.
LOL!
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For dessert we are having John Doe Pie, Thomas Jefferson muffins, Abraham lincoln custard
Choked on my fucking tea! LOL ;D
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What's the matter man, not responding to Tren anymore so you decided to make sweet potato pizza?
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Home ovens cannot be trusted at temps over 500 degrees, unless you are cooking on serious equipment (Wolf, etc.).
Ask Alton Brown.
Calibration numbers are all over the place.
But you make a fine looking pizza.
Props.
Dough recipe? Do you use one of the King Arthur recipes?
I own all of KA books and their product is top notch for certain applications. I am partial to Southern Flours for the crumb texture and lift from the soft winter wheat. I follow KA`s blogs regularly and have to say their quality of application is not always there at times, but occasional there will be a great result. I have made 4 or 5 different varieties of their pizza dough recipes and they are decent, nothing a pizzaphile would find particularly amazing, but it is a consistent product, especially the Now or Later or Pan Pizza variety. Their Semolina crust is also pretty decent and Italian Flour clone is not too bad when compared to 00 flour.
I like authenticity better. I also like the aeration the Food Processor provides and it is superior to Stand Mixer and easily trumps the best hand mixed pie. Try this if you have a Food Processor. Remember that the Cold Ferment is key here.
Makes 2 Pizza Crusts
16 1/2 ounces bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon instant or rapid-rise yeast
10 1/2 ounces ice water
1 tablespoon Olive Oil oil, plus more for work surface
1 1/2 teaspoons table salt
1. For the dough: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
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I wouldn't call it high protein unless you used chicken as dough (I've seen it)
In fact protein is most likely the lowest macro in concentration here. It's like low-to-moderate protein, moderate carbs, high fat.
I don`t care about such things. Calories are the only thing that matters in the end and by default protein is taken care of.
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I fucking love Adonis` cooking threads,they fucking rule! :)
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I fucking love Adonis` cooking threads,they fucking rule! :)
im not impressed by someone who only cooks by recipe, and recipe only. could ta even make a salad without having a recipe in front of him detailing how to do it? i truly dont know, because i dont know if he has ever even attempted to cook anything at all without a fully detailed recipe in hand.
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For dessert we are having John Doe Pie, Thomas Jefferson muffins, Abraham lincoln custard
I did bake some Browned Butter Dark Brown Sugar Cookies last night, but I haven`t found anyone brown and worthy enough to have such a cookie named for.
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I did bake some Browned Butter Dark Brown Sugar Cookies last night, but I haven`t found anyone brown and worthy enough to have such a cookie named for.
You`re killing me! LOL :D
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im not impressed by someone who only cooks by recipe, and recipe only. could ta even make a salad without having a recipe in front of him detailing how to do it? i truly dont know, because i dont know if he has ever even attempted to cook anything at all without a fully detailed recipe in hand.
Hey,the dude whips up some great stuff though,with awesome names to boot. ;)
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im not impressed by someone who only cooks by recipe, and recipe only. could ta even make a salad without having a recipe in front of him detailing how to do it? i truly dont know, because i dont know if he has ever even attempted to cook anything at all without a fully detailed recipe in hand.
I have a giant binder of all my own stuff, but that certainly does not mean that I will always use my own creations. There are endless combinations of a single recipe and there is nothing at all wrong with making one perfected by someone else, say Julia Child or Joel Robuchon or even Fannie Farmer or the WhiteHouse Cookbook etc... In fact, it will be way more difficult as it will be more unfamiliar ground.
Of course you wouldn`t know a thing about this, since you just dump some Mrs. Dash in your ground beef and call it a day and then poop out turds that probably look better on the way out than the food did on the way in.
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(http://i39.tinypic.com/2eydli8.jpg)
Looks good, but you're still a turd.
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In the 2 hours it took you to make that sauce, you could have ordered a pizza, ate it, had dessert, made love to Jezebelle and still have 1 hour and 55 minutes to spare.
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Great looking pie. Really like the colour of the crust - just the amount of brown and black I like. I can hear it crunch in my head. :)
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NY Style is not cooked like a Neapolitan which is done at 800-1200. NY Pizza joints are always done at 500-600 which a home oven can replicate perfectly.
Also, I can replicate a Neapolitan - 800 to 1200 degrees using a Cast Iron Skillet Broiler Trick and cooking in Reverse- Broiler first, Stove Top second. The heat Transfer properties of Cast Iron allow it to absorb these high degree temperatures which are easily put out by a high BTU broiler and stove top. Its a perfect hack.
Not sure where you got that info from, but most pizzerias in NY use at least 850 (most are well over 1000). the only pizza that is made in NY using a lower oven temp is sicilian (the rectangular, thicker crust one).
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a calore is a calorie
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a calore is a calorie
Yes, and Atherosclerosis is Atherosclerosis.
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Adam, when the weather gets a little warmer (when I cook pizzas more frequently--I still use the BGE year round), I will try this dough recipe and tell you how it comes out.
Sounds interesting.
I have always used a hand made Neopolitan version that has come out the bees knees, but I am always willing to experiment.
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Shit, that looks good, man.
Fuck you. ;D
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Yes, and Atherosclerosis is Atherosclerosis.
haha, nice
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That's a great lookin pie!! I do enjoy TA's cooking threads.
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Not sure where you got that info from, but most pizzerias in NY use at least 850 (most are well over 1000). the only pizza that is made in NY using a lower oven temp is sicilian (the rectangular, thicker crust one).
Not true at all. All the best authentic modern New-York Style "corner-slice joints" use gas ovens which don`t go much north of 500-550 degrees. A New York pie can be duplicated easily without any hacks. My info comes from direct sources.
There are some that still employ Coal fired ovens, but its so few and far between even in New York. Also, as I stated, its easy to get heat transfer to 1000 degrees to cast iron using a home stove with a high BTU. Just because the oven reads 500-550 does not mean you can`t get an object INSIDE the oven or on the Stovetop to absorb a much greater amount of heat. If you take a thermal reading of your oven`s heating coil, you will see temperatures of over 800-1000.
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Not true at all. All the best authentic modern New-York Style "corner-slice joints" use gas ovens which don`t go much north of 500-550 degrees. A New York pie can be duplicated easily without any hacks. My info comes from direct sources.
There are some that still employ Coal fired ovens, but its so few and far between even in New York. Also, as I stated, its easy to get heat transfer to 1000 degrees to cast iron using a home stove with a high BTU. Just because the oven reads 500-550 does not mean you can`t get an object INSIDE the oven or on the Stovetop to absorb a much greater amount of heat. If you take a thermal reading of your oven`s heating coil, you will see temperatures of over 800-1000.
(http://super-genius.org/images/gay_fabulous.jpg)
(http://www.audi-tt.ru/forum/phpBB2/images/smiles/facepalm.gif)
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I did bake some Browned Butter Dark Brown Sugar Cookies last night, but I haven`t found anyone brown and worthy enough to have such a cookie named for.
;D
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u can cook a pizza in a home oven if dough is low water%
temperature and length of time u cook bread at depends on how much water is in the dough mostly
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I like TA's cooking threads. Wish he made more of them. :-)
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John Doe Pie.......classic! ;D
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(http://super-genius.org/images/gay_fabulous.jpg)
(http://www.audi-tt.ru/forum/phpBB2/images/smiles/facepalm.gif)
Says the depressed religious loser who excels at nothing other than sniffing his preachers under-roosts.
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u can cook a pizza in a home oven if dough is low water%
temperature and length of time u cook bread at depends on how much water is in the dough mostly
Hydration is important to dough no matter where you cook it. The Hydration level will be the same no matter where it is cooked. Hydration determines the final product is all.
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Hydration is important to dough no matter where you cook it. The Hydration level will be the same no matter where it is cooked. Hydration determines the final product is all.
lol no i know u know nothing
bunch of bs, my old roommate ran a bakery out of our kitchen until eh could afford to rent a kitchen of his own
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John Doe Pie.......classic! ;D
Always fresh ingredients available.
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i give props to anyone who spends 2 hours cooking anything. I know i wouldn't be able to do that.
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lol no i know u know nothing
bunch of bs, my old roommate ran a bakery out of our kitchen until eh could afford to rent a kitchen of his own
Hydration levels are standard stuff depending on what you are making. A Ciabatta will be a lot wetter than a Hearty Multi-Grain loaf regardless of where it is cooked. Again, Hydration determines the final product. A Pizza Dough is around 60-65. Mine is always 63 percent. That will be the same at a Parlor.
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lol, hydration deteremines the final product, what the fuuuuuck are u talking about
given that the dough is the same, the water content determines the temperature u bake it at, get that through your head, it's a good lesson
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lol, hydration deteremines the final product, what the fuuuuuck are u talking about
given that the dough is the same, the water content determines the temperature u bake it at, get that through your head, it's a good lesson
You have no idea what point you are trying to make or what you are remotely talking about.
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You have no idea what point you are trying to make or what you are remotely talking about.
What are we talking about? What kind of oven did you use? Electric, gas, old, new?
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(http://i39.tinypic.com/2eydli8.jpg)
Epic 300 grams of saturated fat, white flour with no fiber for constipation and vitamin Bs depletion, and cured meat(pepperoni) for some nitrate and tyramine poisoning.
Nice going, you trollish-looking, stupid gimp.
SUCKMYMUSCLE
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I have a giant binder of all my own stuff, but that certainly does not mean that I will always use my own creations. There are endless combinations of a single recipe and there is nothing at all wrong with making one perfected by someone else, say Julia Child or Joel Robuchon or even Fannie Farmer or the WhiteHouse Cookbook etc... In fact, it will be way more difficult as it will be more unfamiliar ground.
Of course you wouldn`t know a thing about this, since you just dump some Mrs. Dash in your ground beef and call it a day and then poop out turds that probably look better on the way out than the food did on the way in.
post a few things you came up with on your own.
and not some extremely detailed step by step recipe with exact measurements. just post it off the top of your head with the basic steps and guesstimates for amounts of ingredients
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post a few things you came up with on your own.
and not some extremely detailed step by step recipe with exact measurements. just post it off the top of your head with the basic steps and guesstimates for amounts of ingredients
t how much time do u have?he'll paste it for u,,,
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;D ;D ;D
... i have some faith that he will come through
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Epic 300 grams of saturated fat, white flour with no fiber for constipation and vitamin Bs depletion, and cured meat(pepperoni) for some nitrate and tyramine poisoning.
Nice going, you trollish-looking, stupid gimp.
SUCKMYMUSCLE
1 Thirteen Inch Pizza as my picture
1607 Calories
56.1 Grams Total Fat
24 Grams Saturated
10.3 Grams of Fiber
73 Grams of Protein
145 mg Cholesterol
196 grams Carbohydrates
13.2 grams of Sugar
High In Calcium, Vitamin A, B and Iron and Selenium
I hope this helps dumbass. (I`m sure it wont)
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Epic 300 grams of saturated fat, white flour with no fiber for constipation and vitamin Bs depletion, and cured meat(pepperoni) for some nitrate and tyramine poisoning.
Nice going, you trollish-looking, stupid gimp.
SUCKMYMUSCLE
BOOOOMMMMEEEDDDD!!!!! for truth
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BOOOOMMMMEEEDDDD!!!!! for truth
Just How Stupid of a Fella are you? See above.
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1 Thirteen Inch Pizza as my picture
1607 Calories
56.1 Grams Total Fat
24 Grams Saturated
10.3 Grams of Fiber
73 Grams of Protein
145 mg Cholesterol
196 grams Carbohydrates
13.2 grams of Sugar
High In Calcium, Vitamin A, B and Iron and Selenium
I hope this helps dumbass. (I`m sure it wont)
It was metaphorical language, you stupid son a bitch. Of course it doesen't have 300 grams of saturated fat. Duh! :P
So something that has 24 grams of saturated fat, 145 miligrams of cholesterol and and 13 grams of sucrose is good nutrition, huh, you fucking moron?
Keep stuffing yourself with that garbage and following your calorie is a calorie principle, you gimp. Medical doctors love morons like you.
SUCKMYMUSCLE
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It was metaphorical language, you stupid son a bitch. Of course it doesen't have 300 grams of saturated fat. Duh! :P
Keep stuffing yourself with that garbage and following your calorie is a calorie, you gimp. Medical doctors love morons like you.
SUCKMYMUSCLE
Uh, Pizza prepared properly is about one of the most healthy things you can eat. Moron. Keep eating garbage.
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i will say that pie does look good though....
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Uh, Pizza prepared properly is about one of the most healthy things you can eat. Moron. Keep eating garbage.
So something that has 24 grams of saturated fat, 145 miligrams of cholesterol and 13 grams of sucrose is one of the healthiest things you can eat, huh, you fucking moron?
Keep stuffing yourself with that garbage and following your calorie is a calorie principle, you gimp. Medical doctors love morons like you.
SUCKMYMUSCLE
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post a few things you came up with on your own.
and not some extremely detailed step by step recipe with exact measurements. just post it off the top of your head with the basic steps and guesstimates for amounts of ingredients
Boil 4 eggs. (I can instruct you how to do this correctly as most people fail at it)
Peel (again I can instruct you how to do so in the best manner, most people fail at it)
Submerge them in a jar filled with 3/4 cup soy sauce, 1/4 cup water and 1/4 teaspoon of Sesame Oil for 2-3 days. Day 3 being the best tasting for ultimate Umami flavor.
There Tbrainz a simple Umami Egg.
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So something that has 24 grams of saturated fat, 145 miligrams of cholesterol and 13 grams of sucrose is one of the helthiest things you can eat, huh, you fucking moron?
Keep stuffing yourself with that garbage and following your calorie is a calorie principle, you gimp. Medical doctors love morons like you.
SUCKMYMUSCLE
I bet you don`t live as long as Julia Child. Ignoramus.
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cool. not a big fan of hard boiled eggs but those sound very eatable.
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you ever pan fry steak in a bunch of butter ? came across this way of doing it about a year ago, havent barbecued steak (except for tri tip) since. extremely rich and savory tasting.
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cool. not a big fan of hard boiled eggs but those sound very eatable.
A great Snack they make. I have been playing around with hot sauce in them too and a bit of Sugared Balsamic Vinegar for tartness and sweetness. Its really good so far.
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I bet you don`t live as long as Julia Child. Ignoramus.
I bet you'll have problems with artherosclerosis, gout and elevated liver enzymes with possible liver damage very soon. Keep following your calorie is a calorie principle and eating all that garbage, you fucking gimp. You are good for a laugh.
SUCKMYMUSCLE
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I bet you'll have problems with artherosclerosis, gout and elevated liver enzymes with possible liver damage very soon. Keep following your calorie is a calorie principle and eating all that garbage, you fucking gimp. You are good for a laugh.
SUCKMYMUSCLE
applecider vinegar for liver enzymes, eliminate the meat to avoid gout
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you ever pan fry steak in a bunch of butter ? came across this way of doing it about a year ago, havent barbecued steak (except for tri tip) since. extremely rich and savory tasting.
A steak should always be pan seared and not grilled for best flavor. I actually Sous Vide my steaks and then Pan Sear after they get out of the bath. If you don`t have a Sous Vide machine, I can tell you how to make one for 15 dollars and produce exact results that a 500 or 1000 dollar machine can.
The end result, perfectly done meat every single time and ready whenever you want it be it 3 hours or 20 even.
If I don`t Sous Vide, I pan the whole thing as well.
I save any dressing for Meat after it cooks by itself. A good cut of meat won`t need to be cooked in anything.
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I bet you'll have problems with artherosclerosis, gout and elevated liver enzymes with possible liver damage very soon. Keep following your calorie is a calorie principle and eating all that garbage, you fucking gimp. You are good for a laugh.
SUCKMYMUSCLE
Yes, I will have gout at 6 percent bodyfat at 161 lbs. ::)
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It is amazing how a stupid person like this Adonis gimp who lacks basic knowledge of physiology and biochemistry and how human physiology reacts to different organic molecules thinks he can lecture on nutrition to me, who's knwledge and intelligence vastly supercedes his.
SUCKMYMUSCLE
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A steak should always be pan seared and not grilled for best flavor. I actually Sous Vide my steaks and then Pan Sear after they get out of the bath. If you don`t have a Sous Vide machine, I can tell you how to make one for 15 dollars and produce exact results that a 500 or 1000 dollar machine can.
The end result, perfectly done meat every single time and ready whenever you want it be it 3 hours or 20 even.
If I don`t Sous Vide, I pan the whole thing as well.
I save any dressing for Meat after it cooks by itself. A good cut of meat won`t need to be cooked in anything.
salt and pepper and like u said pan seared,,,grilled works too.
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A steak should always be pan seared and not grilled for best flavor. I actually Sous Vide my steaks and then Pan Sear after they get out of the bath. If you don`t have a Sous Vide machine, I can tell you how to make one for 15 dollars and produce exact results that a 500 or 1000 dollar machine can.
The end result, perfectly done meat every single time and ready whenever you want it be it 3 hours or 20 even.
If I don`t Sous Vide, I pan the whole thing as well.
I save any dressing for Meat after it cooks by itself. A good cut of meat won`t need to be cooked in anything.
i like cooking in butter. gives the steak more richness.
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Yes, I will have gout at 6 percent bodyfat at 161 lbs.
You can have gout at 3% bodyfat if you eat, say, 500 grams of protein a day...
You can get elevated liver enzymes and possibly liver damage at 3% bodyfat if you eat, say, 100 grams of saturated fat a day for a few weeks or eat 200 grams of fructose in one sitting - or a pound of table sugar, which can easily be ingested in about 3 to 4 pints of ice cream .
You = don't know shit. STFU retard.
SUCKMYMUSCLE
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It is amazing how a stupid person like this Adonis gimp who lacks basic knowledge of physiology and biochemistry and how human physiology reacts to different organic molecules thinks he can lecture on nutrition to me, who's knwledge and intelligence vastly supercedes his.
SUCKMYMUSCLE
Julia Child FTW.
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A steak should always be pan seared and not grilled for best flavor. I actually Sous Vide my steaks and then Pan Sear after they get out of the bath. If you don`t have a Sous Vide machine, I can tell you how to make one for 15 dollars and produce exact results that a 500 or 1000 dollar machine can.
The end result, perfectly done meat every single time and ready whenever you want it be it 3 hours or 20 even.
If I don`t Sous Vide, I pan the whole thing as well.
I save any dressing for Meat after it cooks by itself. A good cut of meat won`t need to be cooked in anything.
*cough*
I'm listening, bro! What's the trick to it? I wouldn't mind giving that a shot.
I've become a pro at pan searing my steaks. I like throwing some butter and cooking wine into mine and making a simple reduction. You can go a million different directions.
You're also very right about the cut of meats as well... I don't like to do much else because really not much else should need to be done.
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i like cooking in butter. gives the steak more richness.
I sear in one pan, a minute on each side, then move it to another pan and cook according to thickness. Butter to sear butter to cook.
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Adam should start a weekly discussion thread that would be stickied.
"Cooking 101 with The True Adonis"
I`m serious,these threads are great.
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I sear in one pan, a minute on each side, then move it to another pan and cook according to thickness. Butter to sear butter to cook.
thats the way to do it right there. with some strawberry soda and some garlic bread. 8)
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You can have gout at 3% bodyfat if you eat, say, 500 grams of protein a day...
You can get elevated liver enzymes and possibly liver damage at 3% bodyfat if you eat, say, 100 grams of saturated fat a day for a few weeks or eat 200 grams of fructose in one sitting - or a pound of table sugar, which can easily be ingested in about 3 to 4 pints of ice cream .
You = don't know shit. STFU retard.
SUCKMYMUSCLE
::)
I Think I`d rather eat like Julia Child than some moron on the internet who was bamboozled by a phony UFO video Hoax with acting so piss poor, Plan 9 From Outer Space watches like Citizen Kane for Comparison.
You are a dunderbox and belong where you remain, on the bottom of the mental totem pole.
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thats the way to do it right there. with some Crystal Lite and some rice cakes. 8)
Fixed ;D
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Fixed ;D
:'(
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I like Plan Nine From Outer space......so bad,it`s good.
Ed Wood = on a par with Kubrik LOL ;D
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:'(
I`m sorry! ;)
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I Think I`d rather eat like Julia Child than some moron on the internet who was bamboozled by a phony UFO video Hoax with acting so piss poor, Plan 9 From Outer Space watches like Citizen Kane for Comparison.
You are a dunderbox and belong where you remain, on the bottom of the mental totem pole.
LOL, so a moron who follows the advice of an airhead T.V chef is supposed to be taken intellectually seriously... ::)
You have been proven wrong, you low IQ trollish-looking dumby, and you have nothing to reply because you know you would get decimated by me if you actually tried to debate me on nutrition, physiology, biochemistry and anything that involves intelligence for that matter. You know I would kill you. ;)
And you are so fucking dumb that in that video I posted a disclaimer that I did not believe in aliens, but stupid people like you usually have shitty reading comprehension.
SUCKMYMUSCLE
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Adam should start a weekly discussion thread that would be stickied.
"Cooking 101 with The True Adonis"
I`m serious,these threads are great.
I do cook or bake everyday and its probably the most zen thing anyone can do and with a great result at the end.
I also have all the Nutritional Information calculated for everything I make which some would probably find useful. I know I do, which is why I am able to remain in a perpetual state of lean-ness and great health.
I have a bit of a sweet-tooth at times and must admit to Falconing it at times-Meatless for periods of time by default-depending on what we have planned. Other times we fry an entire bird with Crackling Buttermilk Biscuits.
One thing I don`t do is eat an overly meat centered diet as by default I tend to fall into Thomas Jefferson`s (America`s Culinary Forefather, who introduced us to Tomatoes, French Fries, Ice Cream, Macaroni and Pasta among tons of other things) Philosophy. Although I do enjoy a good burger and Hungarian Beef Stew and Short Ribs and Racks of Baby Back Ribs from time to time. ;)
"I have lived temperately, eating little animal food, and that not as an aliment, so much as a condiment for the vegetables, which constitute my principle diet."
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I do cook or bake everyday and its probably the most zen thing anyone can do and with a great result at the end.
I also have all the Nutritional Information calculated for everything I make which some would probably find useful. I know I do, which is why I am able to remain in a perpetual state of lean-ness and great health.
I have a bit of a sweet-tooth at times and must admit to Falconing it at times-Meatless for periods of time by default-depending on what we have planned. Other times we fry an entire bird with Crackling Buttermilk Biscuits.
One thing I don`t do is eat an overly meat centered diet as by default I tend to fall into Thomas Jefferson`s (America`s Culinary Forefather, who introduced us to Tomatoes, French Fries, Ice Cream, Macaroni and Pasta among tons of other things) Philosophy. Although I do enjoy a good burger and Hungarian Beef Stew and Short Ribs and Racks of Baby Back Ribs from time to time. ;)
"I have lived temperately, eating little animal food, and that not as an aliment, so much as a condiment for the vegetables, which constitute my principle diet."
You`re the man! ;D
I`m a pretty good cook myself,nothing fancy,but basic dishes/meals..........my wife can`t cook to save her life!
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(http://i39.tinypic.com/2eydli8.jpg)
Gh15 said we need to find a good "chef" to "cook" our "sauce"
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Fucking Stav..............got me laughing out loud here bro. ;D
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::)
I Think I`d rather eat like Julia Child than some moron on the internet who was bamboozled by a phony UFO video Hoax with acting so piss poor, Plan 9 From Outer Space watches like Citizen Kane for Comparison.
You are a dunderbox and belong where you remain, on the bottom of the mental totem pole.
HaHaaaa.....Adonis pwning SucksHisMansMeat.
Pizza looks delicious
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Very disappointed in you TA, your pepperoni should be curled up because the flavor would be more pronounced and does much better on a thicker pizza, pizza making 101
What NY sauce recipe did you use? I live in Lake Placid NY and also have a house in Rodanthe. What I have found in NC is that they DO NOT KNOW HOW TO MAKE PIZZA! (Lisa's Pizza is the closest) I'll be down in NC for spring break...please PM me for my address and you can come over for some REAL pizza. I bring all my supplies down from NY...even the dough.
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Simple way to cook a nice thick steak.
Turn stove burner all the way up. Wait for pan to begin smoking because its so hot. Give each side around 45 seconds. Place in broiler @ 450-500 until you reach desired temp.
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that pizza is still like 10% or less protein content. i would consider high protein to be AT LEAST above 30%.
Yes but you consider a penis in your sphincter 100% a good night in.
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Chef Adonis, what kind of range does your victorian home utilize?
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Hi Twaddle! ;)
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Quality thread right here folks 8)
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Hi Twaddle! ;)
Hey Wes, how's it hangin? :-*
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Hey Wes, how's it hangin? :-*
Low and to the left bro! :D
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Low and to the left bro! :D
Paint it silver, and call it a kickstand. :P
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Adam, I have always believed (known, actually) that pan searing a steak is the proper way to go.
I brush the steaks very lightly with EVOO, then use coarse ground black peppercorns and coarse Celtic Sea Salt.
Sear each side for 2-3 minutes (depends on thickness), and finish in the oven to roast at 450. Lobel's has what I feel is the finest and easiest methods on their site.
With the above being said, I absolutely love to do a similar method in the Big Green Egg (because I actually like the charcoal flavor). My wife prefers when I pan sear in the BGE, and then place on the cast iron racks to roast.
I like searing on the cast iron racks, and then shutting the entire Egg down just to allow the retained heat to roast after the initial sear. Comes out perfect every time.
Last time I did a wonderful coffee rub and made a bourbon sauce to go with it.
The bourbon sauce was actually something delicious, but took away from the flavor of the meat, so I am glad I kept it on the side in a ceramiken.
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Paint it silver, and call it a kickstand. :P
No,I just throw it over my shoulder and walk around disguised as a gas pump. ;)
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Adam, I have always believed (known, actually) that pan searing a steak is the proper way to go.
I brush the steaks very lightly with EVOO, then use coarse ground black peppercorns and coarse Celtic Sea Salt.
Sear each side for 2-3 minutes (depends on thickness), and finish in the oven to roast at 450. Lobel's has what I feel is the finest and easiest methods on their site.
With the above being said, I absolutely love to do a similar method in the Big Green Egg (because I actually like the charcoal flavor). My wife prefers when I pan sear in the BGE, and then place on the cast iron racks to roast.
I like searing on the cast iron racks, and then shutting the entire Egg down just to allow the retained heat to roast after the initial sear. Comes out perfect every time.
Last time I did a wonderful coffee rub and made a bourbon sauce to go with it.
The bourbon sauce was actually something delicious, but took away from the flavor of the meat, so I am glad I kept it on the side in a ceramiken.
:D
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Adam, I have always believed (known, actually) that pan searing a steak is the proper way to go.
Deep down inside you just knew it was right?
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Deep down inside you just knew it was right?
Twaddle, starting at 18, I worked in a very fine restaurant.
I got to be friendly with the head chef, as he could tell I really liked fine dining. I was in the kitchen and would watch him prepping, ordering others around, and preparing sauces (a saucier may be the most intricate job in the kitchen).
When I started bartending, I would supply him with his booze, and he would sneak me the good food.
He used an Alain Ducasse method primarily, and the other way was the pan sear/roast method.
So I didn't innately know this was the best way until I was 18 years old and got to experience high quality meat (prime and dry aged to perfection).
When he used the Ducasse method (with his own twists) he would make an Au Poivre sauce that would make your head spin.
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I got to be friendly with the head chef, as he could tell I really liked fine dining. So I didn't innately know this was the best way until I was 18 years old and got to experience high quality meat.
Is this prison code? ??? ???
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Is this prison code? ??? ???
Not at all. He was a very talented chef who received critical acclaim. But like many chefs (I have learned), because of their dedication to their craft, working holidays, nights, etc., they have demons. His was booze.
The reason I wanted to cook? I wanted to impress girls and be able to feed me well.
I still use his bolognese recipe, but I no longer use his homemade pasta recipe.
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Not at all. He was a very talented chef who received critical acclaim. But like many chefs (I have learned), because of their dedication to their craft, working holidays, nights, etc., they have demons. His was booze.
The reason I wanted to cook? I wanted to impress girls and be able to feed me well.
I still use his bolognese recipe, but I no longer use his homemade pasta recipe.
You're killing me my man. You're better than TA. Is there anyway we could set up an Iron Chef challenge with you and TA? How far are you from Northern NC?
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You're killing me my man. You're better than TA. Is there anyway we could set up an Iron Chef challenge with you and TA? How far are you from Northern NC?
TA is far more diverse in what he cooks than I.
I simply don't have the time to devote to the craft that he does. I am pretty much a weekend cook. Friday night and the rest of the weekend, I own.
Honestly, even though I love haute cuisine, my favorite style right now is cooking on the BGE, which mostly means barbecue. This weekend, I am doing a rack of pork, and more than likely roasting some chickens. A roast chicken is pretty much the pinnacle of dining, many chefs would agree (even though it is easy as shit).
Last time I roasted chickens, I did a beer brine overnight, and rubbed them EVOO and some homemade BBQ rub. I put some root vegetables underneath the bird (this requires you to have something similar to the Emile Henry vertical roaster), and it came out otherworldly.
This time, I will do the same brine, but I will rub with EVOO some Celtic salt, black pepper and rosemary. Underneath the bird, I will do some garlic, carrots and heirloom sweet potatoes.
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HaHaaaa.....Adonis pwning SucksHisMansMeat.
Pizza looks delicious
How is he pawning me ??? He has no idea what he's talking about. His knowledge of how different food constituents affect human physiology biochemically is zero. "Adonis" is an ignorant turd,
SUCKMYMUSCLE
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r a pound of table sugar, which can easily be ingested in about 3 to 4 pints of ice cream .
holy shit, what the hell kind of ice cream are you eating?
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How is he pawning me ??? He has no idea what he's talking about. His knowledge of how different food constituents affect human physiology biochemically is zero. "Adonis" is an ignorant turd,
SUCKMYMUSCLE
Yes, but he makes some "to die for" cheat meals. You can't deny that. ;D :D ;D :D
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I just made a cornish game hen with chestnut stuffing. ... Would you believe a pigeon stuffed with spam? ... Would you believe a rat filled with cough drops?
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Yes, but he makes some "to die for" cheat meals. You can't deny that. ;D :D ;D :D
I don't have a problem eating garbage. When I am not concerned with bodyfat, I eat garbage a couple times a week.
The problem I have with this Adonis moron is he passing on this junk as "healthy" as long as you watch your calories. It isn't.
If you eat food constituents such as saturated fats, fructose(from table sugar) and hydrogenated oils on a daily basis you will have health problem even if you remain skinny.
I know this for a fact because I know a 150 lbs fruitarian who became diabetic from eating nothing but dates and bananas.
And people with trim waistlines who eat margarine and butter on a daily basis have had strokes and infarctions.
What matters are plasma levels of LDL cholesterol, urea, glucose and ammonia, which are all boosted by the foods Adonis recommends even when calories remain at or below maintenance levels.
SUCKMYMUSCLE
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(http://covers.openlibrary.org/b/id/2092184-L.jpg)
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(http://covers.openlibrary.org/b/id/2092184-L.jpg)
somebody shop adonis head on that pic.
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This True Adonis character sure likes himself!
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I cook all my pizza's using the Big Green Egg. That grill/smoker is fantastic. I'm sure most of you serfs don't even know what I'm talking about....
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(http://www.biggreenegg.com/wp-content/uploads/2011/06/standing-large1.png)
Looks like a fucking grenade!
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(http://www.biggreenegg.com/wp-content/uploads/2011/06/standing-large1.png)
Looks like a fucking grenade!
dude. my buddy has one up at his cottage.
THE BEST chicken and prime rib you'll ever eat.
you can buy flavoured cedar chips for it that give the meat smokey, maple or hickory flavours etc. just an awesome smoker.
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dude. my buddy has one up at his cottage.
THE BEST chicken and prime rib you'll ever eat.
you can buy flavoured cedar chips for it that give the meat smokey, maple or hickory flavours etc. just an awesome smoker.
Cool,maybe I`ll look into getting one this summer for cookouts.
I can`t picture cooking a pizza in it though! :-\
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Wes, you silly old coot, you get the pizza stone.
Charcoal fired brick oven is essentially what you will have.
I went outside the box for my next pizza, as I had done pulled pork a couple of days prior that was the best pulled pork I ever ate.
I then made a leftover pulled pork, black bean and aged raw milk cheddar pizza (I invented this recipe, just like I invented putting a finger in a girl's butt when they are climaxing).
HOLY SHIT!!!!!!! I gave the option of putting sour cream on the pizza as I thought that would be cool as hell, and it fucking was.
I then made the same pizza with some jalepenos on that bitch to bring the heat, and that was the best non-traditional pizza I ever ate. I think I saw Jesus and Mary waving at me when I pulled this off of the pizza stone.
I got punished for being too perfect that day though, as I burned my forearm a bit.
OK,I didn`t know about the pizza stone..........I stand corrected.
Been using the finger in the butt technique for many years now bro.......you have infringed on my knowledge. :-\
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Pizza looks delicious, but should add some pineapples for extra toppings. Yes, I know you dont like pineapples on pizza, but I do. :)
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Chef Adonis, what kind of range does your victorian home utilize?
NOT VICTORIAN! Victorians are hideous.
Antebellum (Pre-Civil War) Greek Revival with Italianate details
I have two full kitchens each with two Ranges with Double Ovens. One is a DCS and another is a Viking.
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I've been using that technique forever. I did tell a girl in college that I invented that move, though. She was a very Catholic girl that hated talking about sex, so you can imagine how she cringed when you talked about putting a finger in her back door.
Sometimes just for fun, I would tell her that I had 3 fingers in there, and she would get a very worried look on her face.
I'd have to break down and tell the truth and say: "It was only 2 dear"
She said the funnies thing any girl ever said to me to justify her thoughts on the subject: "God wouldn't have made it feel so good if you weren't supposed to do that."
Bless her heart.
Sounds like my type of chick! ;D
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for anyone who wants to cook the perfect steak
there's this new trend started by gordon ramsey of oversearing steak using really hot pan and vegetable or grape seed oil, this is the wrong way to go about it
the point of the sear i sto carmelize the surface
so use butter and medium heat under pan, when butter becomes brown this is carmelization not burning, so then put the steak on, after 1 minute if most of the surce if golden brown it's done, flip it over and do it again, dont wait too long because too much of the meet will be grey when u cut into it, it just needs to be carmelized not cooked to hell
then in the oven at 450 for about 5 minutes for 1-1.5 inch steak
the more tender the meet, like if its fillet mignon u can cook it to medium rare if u want, tougher but more flavorful cuts like ribeye or new york strip gotta be rare tho
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I find that the amount of fat in the steak will influence how long I cook it. If it's relatively lean and high quality I'll have it 'Bleu' (one minute each side). If it's very marbled I'll cook it longer as semi-cooked fat is disgusting.
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The broiler method after searing is an ancient trick. Great one nonetheless. Sous Vide with a reverse sear produces the most consistent results however.
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The broiler method after searing is an ancient trick. Great one nonetheless. Sous Vide with a reverse sear produces the most consistent results however.
I have done reverse searing methods on both prime rib (I have a client that raises Charolais cattle) and rack of pork (that I buy at Costco).
There is no better method than using this with the BGE.
I also did this with a prime filet roast. I am not a huge fan of filet, but that made for the centerpiece for a very good family meal.
Adam, what is your cheap sous vide method???
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I have done reverse searing methods on both prime rib (I have a client that raises Charolais cattle) and rack of pork (that I buy at Costco).
There is no better method than using this with the BGE.
I also did this with a prime filet roast. I am not a huge fan of filet, but that made for the centerpiece for a very good family meal.
Adam, what is your cheap sous vide method???
Beer Cooler filled with appropriate temperature water. It will perform EXACTLY the same as a thousand dollar circulator.
It really is that stupidly simple. Also, use a freezer bag, put the contents in it, put it in the water and dunk it until you get to the top. This FORCES all the air out and then you seal it. No need for a vacuum sealer at all either.
One of the greatest hacks ever.
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Looks delicious TA, i envy your cooking skills. I'm seriously laughing at the arguments on this site. seems like everyone has an enemy some way or another. ;D love the ownage going on around getbig, funny fuckers :D
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A cooler is not only intended to keep things cool, but hot as well and does so perfectly with absolutely no loss in temperature for a few hours.
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Good fucking thread,but I keep getting hungry!
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nobody sous vides steak, and adonis u have never cooked a steak in the broiler because if u did you would know that u dont need to sear it, it gets seared in the broiler, tha is basically what makes the broiler different than an oven
you are just the biggest liar on this board lol, thats saying a lot too
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nobody sous vides steak, and adonis u have never cooked a steak in the broiler because if u did you would know that u dont need to sear it, it gets seared in the broiler, tha is basically what makes the broiler different than an oven
you are just the biggest liar on this board lol, thats saying a lot too
::)
Only the top restaurants in the world Sous Vide steak.
You don`t know a fucking thing. Quit chiming in with your nonsense, you butt pirate.
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I have done reverse searing methods on both prime rib (I have a client that raises Charolais cattle) and rack of pork (that I buy at Costco).
There is no better method than using this with the BGE.
I also did this with a prime filet roast. I am not a huge fan of filet, but that made for the centerpiece for a very good family meal.
Adam, what is your cheap sous vide method???
The Sous Vide supreme is only 299 dollars these days which is not a bad deal at all. You can do the same with the Beer Cooler though. Also, you can rig up a crock pot to function in a similar manner as well.
Beer Cooler FTW!
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lol, sear after u use a broiler... what a joke, if my buddy who worked with jean george heard that he would cry from laughter
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Apply85, I am not sticking up for TA (he doesn't need me to), but I hope you were not referring to my earlier post regarding how I cook a steak.
I was clear.
I sear in cast iron skillet, then pan roast in the oven.
Perhaps that is what TA meant, in that he sears, then roasts.
Not broils.
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also, there may be a restaurant that sous vides steak, maybe 1 or 2 that tried, but basically sous vide is used only when u really need it, like cooking turkey in a way that doent dry it, or duck breasts in a way that will mealt the fat in a specific way... but no one sous vides steak because steak cooking method has been perfected, and its to either broiler it, or sear it and then roast it, those are the two methods and the outcome is perfect so no need for sous vide
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no, he was talking about searing then broiler lol, broiler is bellow the oven, where if u put a steak in there it will be inches away from the flames and therefore the top of it will be seared like on a grill
fucking idiot adonis
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Apply85, I am not sticking up for TA (he doesn't need me to), but I hope you were not referring to my earlier post regarding how I cook a steak.
I was clear.
I sear in cast iron skillet, then pan roast in the oven.
Perhaps that is what TA meant, in that he sears, then roasts.
Not broils.
He is too stupid to realize that he is arguing with himself. You and I both did not say what he thinks we did. He made the whole thing up in his pea brain.
He really is a Grade-A Moron.
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no, he was talking about searing then broiler lol, broiler is bellow the oven, where if u put a steak in there it will be inches away from the flames and therefore the top of it will be seared like on a grill
fucking idiot adonis
???
There you go again, arguing with yourself and making it up.
Furthermore, Sous Vide is common place these days for the absolute best steak. Its impossible to get it perfectly cooked EVERY SINGLE TIME as you do with Sous Vide.
Also, with Sous Vide, you can have a perfectly cooked steak ready to serve in 30 seconds or as long as it takes you to open the bag.
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This is why I sometimes do not like the internet.
Why the need for fights?
This should be a fun place. To discuss the intricate world of men in thongs. And haute cuisine.
I mean sure, if you want beef, then bring the ruckus.
But why?
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I guess Apply has never heard of The French Laundry, Per Se or Thomas Keller.
Oh well. :-\
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The broiler method after searing is an ancient trick. Great one nonetheless. Sous Vide with a reverse sear produces the most consistent results however.
what the fuck u mean you didnt say what i think u said, there i tis, when u broil u dont need to sear ok get that through ur head
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Here is a pretty killer primer on sous vide:
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
I have known about sous vide for quite some time, as I am an avid reader. Further, I grew up with a mother that loved food, and loved feeding her two sons. She was trained in the culinary arts by none other than Georges Perrier, so I ate very well for a very long time. Often, I was disappointed when I would take a girl out to eat dinner, as leftovers at my parents were far better.
However, I must admit, I have never attempted to cook anything using the sous vide method. I am thoroughly intrigued.
Adam, how do you get the cooler to the desired temperature?
Obviously, I know about cooler tricks, as this is a key component of bbq, even for the reverse sear method on a prime rib roast (get to about 15 degrees short of desired temp, take off BGE, wrap in foil and place in cooler. Temp rises 8-10 degrees, put back on grate at 500 degrees for a short time for perfect reverse sear).
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show me that keller sous vids steak in the french laundry or per se, i did not see that on the meny when i ate at french laundry i'll tell u that for sure
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I have no dog in this fight.
Keller has been on record saying that a roast chicken may be the best meal though.
I recall seeing that years ago on what I believe was David Rosengarten's show.
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eating meat will make you look old as fuck (http://img.askleomedia.com/askleo78x78.png)
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eating meat will make you look old as fuck (http://img.askleomedia.com/askleo78x78.png)
JF, I've often meant to ask you, did you become veggie for health reasons or was it more on ethical grounds?
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im gonna say this again
that ta thinks people sear before broiling means he never ever broiled anything
and that he thinks sous vide for steak is a good idea means he dont know shit, it is redundant basically, its not needed and maybe a fancy restaurant will do it every once just to say they do it for marketing reasons, but its stupid
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Cooking steak is serious business....
on getbig.. ;D
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JF, I've often meant to ask you, did you become veggie for health reasons or was it more on ethical grounds?
both
having more then one reason to go that route (vegetarian) made even more sense to me
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Cooking steak is serious business....
on getbig.. ;D
It appears so! :D
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You guys missed my Wu-Tang reference!!!!
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Here is a pretty killer primer on sous vide:
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
I have known about sous vide for quite some time, as I am an avid reader. Further, I grew up with a mother that loved food, and loved feeding her two sons. She was trained in the culinary arts by none other than Georges Perrier, so I ate very well for a very long time. Often, I was disappointed when I would take a girl out to eat dinner, as leftovers at my parents were far better.
However, I must admit, I have never attempted to cook anything using the sous vide method. I am thoroughly intrigued.
Adam, how do you get the cooler to the desired temperature?
Obviously, I know about cooler tricks, as this is a key component of bbq, even for the reverse sear method on a prime rib roast (get to about 15 degrees short of desired temp, take off BGE, wrap in foil and place in cooler. Temp rises 8-10 degrees, put back on grate at 500 degrees for a short time for perfect reverse sear).
All you need to do is heat your water up to the desired temperature. Just boil some water and add it to hot existing tap water in the cooler and take a temperature reading until you get there. Its simple.
Kenji is one the best ever. I followed him from Cook`s to Serious Eats and he always is willing to help out!
He also perfected the Beer Cooler Sous Vide Hack.
Kenji represents the breed of cook that is ideal-Science based and nothing else. I use his NY Pizza Sauce all the time and used it for my Pizza that I posted in this thread.
I am going to try his NY dough recipe. Its about the same but with 3 percent more water and a tad bit more salt.
Now for the Beer Cooler Sous Vide Enjoy Silver Spoon:
http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
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im gonna say this again
that ta thinks people sear before broiling means he never ever broiled anything
and that he thinks sous vide for steak is a good idea means he dont know shit, it is redundant basically, its not needed and maybe a fancy restaurant will do it every once just to say they do it for marketing reasons, but its stupid
Nearly every "Fancy" Restaurant Sous Vide`s their steaks.
And where did I post searing before broiling? You sear before roasting or you can reverse sear provided you don`t let your meat get any higher than about 115 or so Pre-Sear.
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Kenji`s French Fries are also top notch. I usually have batches single fried and frozen, only needing a 1 minute or so final fry and then I have Mcdonald`s clone fries. The pre-boiling with added pectin in the form of vinegar is genius, as is the Freeze before second fry to totally get rid of any moisture for ultimate crispness.
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http://www.getbig.com/boards/index.php?topic=417067.msg5975277#msg5975277
read that again
and no, no onei know of sous vides steak because they arent morons
people sous vide beef as in brisket, but there are many reasons not to sous vide steak and no reasons to sous vide steak
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show me that keller sous vids steak in the french laundry or per se, i did not see that on the meny when i ate at french laundry i'll tell u that for sure
(http://asset1.cbsistatic.com/cnwk.1d/i/tim//2010/07/08/FL_sous_vide_610x405.jpg)
Here you go cock garbler. A Photo and article from The French Laundry. Looks like you either never ate there or didn`t have a clue why you were eating there. Either way, you are owned.
http://news.cnet.com/2300-11386_3-10004050-7.html
At The French Laundry, Keller became an early proponent of a system of cooking known as sous vide. It involves vacuum-sealing ingredients and then heating them in water with precisely controlled temperatures. This is The French Laundry's vacuum sealing system. On the right are rolls of water-tight bags, and on the left is the sealing system.
A behind-the-scenes story on the technology and gear of The French Laundry and Per Se can be found here. http://news.cnet.com/8301-13772_3-20010060-52.html
Sous-vide
If you've ever used a FoodSaver--a popular vacuum-packing system--you might find another one of Keller's favorite systems, known as sous-vide, quite familiar. Starting with an industrial vacuum packer called an Ultravac, the staff at both restaurants--and many others, of course--can bag some sort of food, say a piece of fish that's had some mousse applied to it, or a cepe (a type of mushroom) straight from the garden, and suck all the air out of the bag. This both extends the shelf life of the item, especially with protein-heavy foods, by stopping the oxygenation process, and also lets the staff cook it in a special tank of water.
For a mushroom, that means heating the water to 92 degrees and leaving the cepe in there for a short while. And all without much flavor loss, and certainly with less than if it was to be heated in a pan, said Timothy Hollingsworth, the chef de cuisine at The French Laundry.
And what makes the sous-vide system so effective and efficient for the two kitchens--and why there are six or seven, or possibly more, in both restaurants, is that it also includes another device that can quickly heat the water in the tanks to a precise temperature, circulate the water, and keep it at the consistent temperature.
It's also not always necessary to vacuum seal everything, said Matt Orlando, a sous chef at Per Se.
To prepare a lobster, for example, Keller would poach it in butter, and then make an emulsion of water and butter and mix it in with the crustacean, and let it circulate overnight, Orlando said. Similarly, Keller might confit a piece of lamb in duck fat and canola oil at 59.5 degrees for 45 minutes and come out with the start of a fantastic dish.
Read more: http://news.cnet.com/8301-13772_3-20010060-52.html#ixzz1noYegkLq
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HAHHAHHAHAh Video of Thomas Keller Sous Viding a steak. According to Apply85, Keller must be a moron. HAHAHAHA
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u think i dont know keller used sous vide?
show me where he sous vides a steak in the french laundry, i know that video is up, its just to show u how to do it if u wanna do it, but i said sous vide a steak in one of his restaurants on the menu
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I hand make my own somewhat-healthy Chicago-style pizza.
I use Great River Organic Milling 100% OrganicBread Flour Seven Grain when making the dough. Eden Organic Pizza Pasta Sauce, Extra Virgin Olive Oil for the sauce. For meat, I usually use low fat Italian sausage, but sometimes I just go plain with cheese.
Here's a pic of it right before putting it in the oven.
(http://i.imgur.com/bm6qF.jpg)
The cheese and meat go beneath the surface in Chicago-style.
I cut it into ten big pieces and eat it between classes throughout the week.
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I hand make my own somewhat-healthy Chicago-style pizza.
I use Great River Organic Milling 100% OrganicBread Flour Seven Grain when making the dough. Eden Organic Pizza Pasta Sauce, Extra Virgin Olive Oil for the sauce. For meat, I usually use low fat Italian sausage, but sometimes I just go plain with cheese.
Here's a pic of it right before putting it in the oven.
(http://i.imgur.com/bm6qF.jpg)
The cheese and meat go beneath the surface in Chicago-style.
I cut it into ten big pieces and eat it between classes throughout the week.
Nice!
Butter in the crust is Chicago`s secret. I am going to make one in a week or so.
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for breakfast this morning i slow cooked 4 cans of tuna in a skillet to brwn the sides of it without overdrying it, then i added some chili powder and barbecue sauce and mixed it all together.. proceeded to eat the concotion with tortilla chips. washed it down with a big glass of milkk with chocolate syrup added.
fine dining 8)
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for breakfast this morning i slow cooked 4 cans of tuna in a skillet to brwn the sides of it without overdrying it, then i added some chili powder and barbecue sauce and mixed it all together.. proceeded to eat the concotion with tortilla chips. washed it down with a big glass of milkk with chocolate syrup added.
fine dining 8)
The Chocolate Milk is worth drinking. Tuna, not so much.
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we disagree on adequate protein intake... but still, i only eat about 2 meals per day on average, plus usually a late night snack but that doesnt contain protein. so i try to get about 100 grams of protein in each meal.
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we disagree on adequate protein intake... but still, i only eat about 2 meals per day on average, plus usually a late night snack but that doesnt contain protein. so i try to get about 100 grams of protein in each meal.
You have come a long way and probably are one of the most improved on here. Nobody will deny that. Do you plan on ripping up for the summer?
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most likely
on a break from gear right now so im not dieting, just trying to maintain what ive got
but when i jump back on i plan on using the first month or two to lean out.. should be easy cuz ive been eating like a pig for years on end now
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for breakfast this morning i slow cooked 4 cans of tuna in a skillet to brwn the sides of it without overdrying it, then i added some chili powder and barbecue sauce and mixed it all together.. proceeded to eat the concotion with tortilla chips. washed it down with a big glass of milkk with chocolate syrup added.
fine dining 8)
Epic protein overload bump.
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wes tried adonis' pizza recipe, and he liked it:
(http://comps.canstockphoto.com/can-stock-photo_csp7623208.jpg)
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wes tried adonis' pizza recipe, and he liked it:
(http://comps.canstockphoto.com/can-stock-photo_csp7623208.jpg)
I got a laugh out of that one. ;D
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NOT VICTORIAN! Victorians are hideous.
Antebellum (Pre-Civil War) Greek Revival with Italianate details
I have two full kitchens each with two Ranges with Double Ovens. One is a DCS and another is a Viking.
Nice, very high end equipment for a do it yourselfer. Did you install them yourself, or did they come with your house?
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(http://steakrecipes.net/wp-content/uploads/2008/04/2561260053_0c5e25f375.jpg)
:D
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(http://steakrecipes.net/wp-content/uploads/2008/04/2561260053_0c5e25f375.jpg)
:D
Damn that looks deliciously fucking awesome.
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Damn that looks deliciously fucking awesome.
I wish I had the patience to make shit like that. TA, could you whip up something like that?
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I wish I had the patience to make shit like that. TA, could you whip up something like that?
Easily.
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Easily.
Too easy ! ;)
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Easily.
Hey TA did you install your ranges or did they come with your house? My house came with a GE profile. It's not top of the line by any means, but it gets the job done. The over is great, but the cooktop just doesn't have the BTU's. It's Friday, I know you're whipping up something fancy, let's see it.
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Hey TA did you install your ranges or did they come with your house? My house came with a GE profile. It's not top of the line by any means, but it gets the job done. The over is great, but the cooktop just doesn't have the BTU's. It's Friday, I know you're whipping up something fancy, let's see it.
Came with the house. I assembled a Moravian Sugar Cake last night and let it cold ferment and baked it this morning. The recipe comes from Old Salem, North Carolina- Winkler`s Bakery. I love the Old Moravian settlement and its extremely beautiful as it is well preserved from 1766.
(http://onestep4ward.com/wp-content/uploads/2012/02/Old-Salem-North-Carolina.jpg)
Winklers Bakery
(http://farm4.static.flickr.com/3426/3804581119_c5eec918a1.jpg)
(http://1.bp.blogspot.com/_de3U1z3uko4/SVbT7S-DpHI/AAAAAAAAEqk/Ru3CARBd_Eo/s400/DSC00814.JPG)
(http://www.winstonsalemmonthly.com/wp-content/uploads/2011/10/OS-Winkler1.gif)
(http://bakeryboyblog.files.wordpress.com/2010/07/winklerbakerweighingdough1_img_1775.jpg)
(http://bakeryboyblog.files.wordpress.com/2010/07/winklerfirewood1_img_1852.jpg?w=301&h=200)
(http://bakeryboyblog.files.wordpress.com/2010/07/winklerbakerwithhotloaves1_img_1909-e1280525591452.jpg?w=208&h=312)
(http://bakeryboyblog.files.wordpress.com/2010/07/winklerovencoalsdetail1_img_1829.jpg?w=300&h=200)
(http://bakeryboyblog.files.wordpress.com/2010/07/winklerloavesbaking1_img_1888.jpg?w=301&h=200)
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HAHHAHHAHAh Video of Thomas Keller Sous Viding a steak. According to Apply85, Keller must be a moron. HAHAHAHA
(http://images.t-nation.com/forum_images/9/6/96788-tony_freeman.jpg)
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TA, can we see pics of your masterful kitchen that you make your wild concoctions in? :D :D :D
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TA, can we see pics of your inside kitchens? I'd like to see how you have your setup.
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TA, can we see pics of your inside kitchens? I'd like to see how you have your setup.
Maybe I will save that for another thread. Besides, I have to clean my KitchenAid up a bit. Its got white powder all over it from Confectioner`s sugar. It looks like Tony Montana was in there baking in a frenzy. My other kitchen is spotless because we never really use it, although I do have a few boxes on the floor as I needed some priority boxes to ship to clients.
This week I had two celebrity clients ( I get a good deal every now and then). June Gumbel, Former wife of Bryant Gumbel and Ryan Patterson Main Producer of Access Hollywood and hosts Glam Slam on there and also does the Red Carpet reports.
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Maybe I will save that for another thread. Besides, I have to clean my KitchenAid up a bit. Its got white powder all over it from Confectioner`s sugar. It looks like Tony Montana was in there baking in a frenzy. My other kitchen is spotless because we never really use it, although I do have a few boxes on the floor as I needed some priority boxes to ship to clients.
This week I had two celebrity clients ( I get a good deal every now and then). June Gumbel, Former wife of Bryant Gumbel and Ryan Patterson Main Producer of Access Hollywood and hosts Glam Slam on there and also does the Red Carpet reports.
Celebrity clients, what the hell are you talking about? Are you officially preparing sit down meals for celebs out of your kitchen?
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I assembled a Moravian Sugar Cake last night and let it cold ferment and baked it this morning.
:D
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Maybe I will save that for another thread. Besides, I have to clean my KitchenAid up a bit. Its got white powder all over it from Confectioner`s sugar. It looks like Tony Montana was in there baking in a frenzy. My other kitchen is spotless because we never really use it, although I do have a few boxes on the floor as I needed some priority boxes to ship to clients.
This week I had two celebrity clients ( I get a good deal every now and then). June Gumbel, Former wife of Bryant Gumbel and Ryan Patterson Main Producer of Access Hollywood and hosts Glam Slam on there and also does the Red Carpet reports.
Good stuff Adam............two kitchens?
How big is your house for Christs sake?
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Good stuff Adam............two kitchens?
How big is your house for Christs sake?
3 kitchens, he said there's one in the slave quarters as well. ;D
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3 kitchens, he said there's one in the slave quarters as well. ;D
I took that for granted! ;)
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I took that for granted! ;)
TA's house is big. He's said onetime it had 14 foot ceilings and multiple fireplaces.
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TA's house is big. He's said onetime it had 14 foot ceilings and multiple fireplaces.
I live in a cupboard by comparison. :(
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I live in a cupboard by comparison. :(
I'm pretty sure he exaggerates a little. I'd bet your house is nice in comparison to his. ;D ;D
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I live in a cupboard by comparison. :(
It`s funny, some of the rooms I haven`t even been in for months.
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It`s funny, some of the rooms I haven`t even been in for months.
:o
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It`s funny, some of the rooms I haven`t even been in for months.
Come on now, that can't be true. :D
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Adam,I`m telling you bud,you should do a weekly thread like this.
Good stuff,except that I get so hungry I eat more than I should. :)
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TA's house is big. He's said onetime it had 14 foot ceilings and multiple fireplaces.
I have the same carved mantles (and a few different ones) and trim and doors as Annefield Vineyards as the same Architect that built that house, built mine.
http://www.annefieldvineyards.com/story_history_manor_house.php
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Come on now, that can't be true. :D
I swear. I haven`t set foot in either Front Parlor since last July. Both doors doors to it are shut and I haven`t bothered to go in there for any reason.
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I swear. I haven`t set foot in either Front Parlor since last July. Both doors doors to it are shut and I haven`t bothered to go in there for any reason.
Did you house cost you a fortune? 500K? It sounds like a mansion.